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Carrot-Ginger Cupcakes




Source of Recipe


Potluck Recipes






List of Ingredients



• 1 (16 ounce) package pound cake mix
  
• 3/4 cup shredded carrots
  
• 1 tablespoon ground ginger
  
• 1 teaspoon ground cinnamon, divided
  
• 1/2 cup PLANTERS Walnut Pieces, toasted
  
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  
• 2 cups thawed COOL WHIP Whipped Topping
  






Instructions



1. Preheat oven to 350 degrees F. Prepare cake batter as
   directed on package; stir in carrots, ginger, 3/4 tsp.
   of the cinnamon and walnuts.
   
   
2. Spoon batter into 24 paper-lined medium muffin cups.
   Bake 15 min. or until toothpick comes out clean.
   Beat cream cheese in medium bowl with wire whisk until
   smooth.
   
3. Gently stir in whipped topping. Spread over tops of
   cupcakes. Sprinkle with reserved 1/4 tsp. cinnamon.
   Refrigerate until ready to serve.
   
   






Final Comments


Yield: 24 servings